Falling Forward

I’ve always considered myself a warm-weathered kind of guy but I gotta tell you that I am on cloud 9 in anticipation of cooler nights and shorter days. I think the recent national heatwave was a great going-away present, don’t you?

I know what this means for me: I shall reacquaint myself with my oven (perhaps it’s been on 6 times all summer?), look forward to all sorts of braises and stews, jump back into slow roasting and relish all those sweet caramelly flavors of roasted root vegetables and winter squashes.

Man oh man I am totally getting excited!

I’m such a dork.

See you soon, Fall!

Oh, you may have noticed things look a bit different around here. As a designer it’s very hard to not want to tweak things, but since I’ve given this blog a seasonal update I thought it would be ok. I hope you enjoy it.

Good Day Matt—your refreshed look is fabulous. I see you are ready for the fall—sweater and all. I love foods of the cooler seasons and I can’t wait to see what you are sharing. Check me out too—I’ll do my best to inspire. Take care, R.

I agree. I’m so looking forward to being to serve people braises and roasts and apple tartins and mulled wines and… well you get the idea. It may be cooler in SF, but I still feel funny serving these kind of things before Labor Day.

I have been jonesing for autumn, too. We had a nice summer — foodwise and otherwise — but I am pretty much done with tomatoes and corn for the year. (I’m canning 40 pounds of San Marzanos this weekend, and if that doesn’t put the nail in the coffin, I don’t know what will.)

I love the new look. thanks for mentioning it — I pop over now and then, but mostly I read your feed. I love that you change your portrait seasonally, too.

Hey Matt,
Great new look. I, too, am looking forward to getting reaquainted with my beloved oven and can hardly wait to fill the house with lovely baking and braising scents! Last night I made Molly Steven’s Pork Riblets Braised in Vietnamese Caramel Sauce (after seeing it on Chubby Hubby) and oy- I insist that everyone put it into their Fall braising repertoire. It’s sitting in the fridge until tomorrow for a dinner party but I snuck a few riblets out last night…then died and went to pig heaven. Anyway, thought it’d be a dish you would love. Big fan of your blog- thanks for the gorgeous photos.

As I am coming more of the beverage side – what do you think about a Irish beer liqueur? I tried it and it reminded me on Christmas! Still too hot in Dubai, but at least you can come already into the mood…

Love the look of the fresh autumn site. I’m so glad it’s almost time (and cool enough) for my favorite fall side — a big scoop of mashed sweet potato covered with one-inch cubes of pumpkin, butternut squash and beets. And all of them roasted until they are soft and sweet.

hey matt,
i want to thank you for your awesome blog. I went to B.A argentina to visit a friend and we went to la cabrera based on your rec and had a mind-blowing meal. thanks so much the info! the new fall look is purty.